Storage stability of gluten-fortified frozen dough.

Author(s) : WANG Z. J., PONTE J. G. Jr

Type of article: Article

Summary

Adding wheat gluten to dough improves the volume of bread, structure of crumb and rising time. Optimal gluten content is 2%. With 3-5% content, frozen dough containing gluten produced with ultra-quick drying, showed better baking characteristics than doughs containing non treated or freeze-dried gluten.

Details

  • Original title: Storage stability of gluten-fortified frozen dough.
  • Record ID : 1997-0998
  • Languages: English
  • Source: Cereal Foods World - vol. 40 - n. 11
  • Publication date: 1995

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